How to Cook Rice in the Microwave
Rinsed white rice cooked in a vented microwave dish at two power levels, then rested and fluffed.
Equipment
- Microwave-safe cooking dish with a vented lid
Ingredients
- 1 1/2 cups rice jasmine, basmati, long grain white or sushi rice
- 2 1/4 cups water
Instructions
- Rinse the rice. Scoop the rice into the microwave-safe dish. Fill with water and swish the grains with your hand, then pour the water off, cupping your hand around the rice to keep the grains in. Repeat 2 to 3 more times until the water runs only barely cloudy. On the last drain, pour off as much water as you possibly can, since anything left behind throws off the ratio.
- Add the measured water. Add 2 1/4 cups water and cover with the lid. The lid must have a vent; if yours does not, rest it on top without snapping it into place so steam can escape. Set a dish towel under the dish in the microwave, since starchy water bubbles over easily.
- Cook at two power levels. Microwave 5 minutes at full power, then 15 minutes at 50 percent power.
- Rest, then fluff. Leave the lid on and rest 5 minutes without peeking, then fluff with a fork rather than stirring. Taste a grain. If the centre is still chalky, cover and cook 1 more minute on high.
Notes
Ratio is 1.5 parts rice to 1.5 parts water by volume, lower than the stovetop standard because a covered microwave dish loses very little water to evaporation. This method is for white rice only; brown, parboiled and converted rice need different water and timing. Microwaves vary, so expect to calibrate the final minute once. Leftovers keep 3 to 4 days covered and reheat with a tablespoon of water added under the lid.